NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 tbsp avocado oil

2 tbsp coconut aminos

0.5 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 3

  Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear for 5-6 minutes per side until golden brown and cooked through.

• 4

  While the chicken cooks, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.

• 5

  Lower the skillet heat to medium and pour the teriyaki glaze over the chicken. Simmer for 2-3 minutes, spooning the sauce over the meat until it becomes thick and glossy.

• 6

  Serve the glazed chicken over the warm cooked brown rice alongside the steamed broccoli, garnishing with sesame seeds.